I have the little green extruder, that I bought from a cake supply store. I can't seem to get it to work right. My fondant always comes out dry and cracking when it is extruded. Is there a trick to this that I don't know about. Need help from all of you cake gurus!
Thanks

You need to knead in some shortning before you put the fondant in there. Make it really smooth and soft first.

I have the same extruder and the same problem, when I use MFF, my favorite, no matter how much shortening I work in. I don't have that problem with Satin Ice. But I don't like Satin Ice!!!

I always lightly coat the fondant piece with shortening before I put it in the extruder and it works like a charm. I've done it with both T's MMF and Michele Foster's fondant.

Thanks for the tips. I have tried the shortning before with no success, but maybe I'm not using enough. I really appreciate the responses!!

I used about 2 parts fondant and 1 part shortening. In other words, a lot.

Glad I read this post...no wonder I've been about to hurt myself with the extruder. I'm definitely going to add shortening the next time.

Microwave the piece first...it'll be so soft and pliable that when it pushes out, there shouldn't be any cracks at all.

Wait a few minutes before handling it, so it doesn't break easily.

I use water. Just dip your fondant into water and knead. Keep dipping and kneading until you have texture/strechiness of chewing gum. The only reason I don't use shortening is I don't like cleaning the residue out of the extruder barrel.

*edited to correct spelling... let's not even mention whether "strechiness" is an actual word...

I use as much shortening as leah_s said and I also grease the landing pad or plat or tray I am using to catch the extruded rope. I let it sit there a few minutes to firm back up and then handle with care. The heat from your hands should be sufficient to help you mold it where it needs to go. It will want to melt so handle it carefully and quickly.